Creamy Vegan Broccoli and Rice Casserole

Once upon a time, in a land far, far away, I took the first steps towards my transformational vegan life by learning from others.

Those like Brendan Brazier, Rich Roll, T. Colin Campbell, Dr. Neil Barnard and recipe sites such as Savvy Vegetarian and America’s Test Kitchen (I love to learn the science behind their recipes – they don’t have to be “vegan only” sites to be worthy) gave me both inspiration and knowledge to make the changes necessary to maintain good health.

As I have recently embarked on an exercise regimen that has left me less time in the kitchen, some of the meals in this vegan household have become, once again, courtesy of those mentioned above.

There are a plethora of free and healthy recipes found on the web which I think are immensely beneficial to all.
I have created another section, under the Recipes category, named links to others where you will find those healthy recipes.
Of course I will continue to pepper in my own dishes along side these www beauties.

Enjoy!

Note: On the creamy rice and broccoli casserole recipe – I doubled the cheese sauce and further changed it by using a total of 2 tsp of cornstarch, substituted white wine for the sherry and used 1/2 tbsp of spicy brown mustard in lieu of the dry stuff.
Instead of the chickpeas, I used black beans.